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Seventeen British Columbians with diverse backgrounds and expertise in food production will help farmers access the latest technology, create more resilient farms and increase sustainability.
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Seven $2,500 scholarships are awarded annually to students entering or currently pursuing an agricultural or agri-food-related program at a Canadian college, university or technical institution.
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Take us to your operation and show us the ins and outs of your cropping season. Your photo could be featured on the cover of Fruit & Vegetable’s November issue.
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The Grow Our People Summit was created for the two million people who work in agriculture and food in Canada – to invest in them, thank them and get them energized and equipped for the future. Author and kickoff speaker, Dr. Jeffrey Barnes, will set the stage and weave some Disney magic into the Summit with his inspiring call to action, “Be the hero in your own story.” Summit attendees will leave the event with new skills, deeper networks, and a renewed sense of enthusiasm for our agri-food sector.
Everyone who registers before June 30, 2022 will be entered to win a trip for two to Walt Disney World in Florida. This package includes airfare, three-day park passes, and $1000 for accommodation and spending money.
To register and find out more, please visit:
www.loft32.ca/growourpeople. |
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At the 2022 Guelph Organic Conference, recipients of the 2021 Eco-Scholar award presented their research projects on organic and regenerative farming practices. University of Guelph grad student Kyr Lightburn looked at supporting diverse bee populations in and around agricultural systems as part of a larger investigation on improving agricultural biodiversity.
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Winter injury is a problem many Ontario vineyards are facing this year. OMAFRA’s Kathryn Carter says that while winter injury is more commonly associated with extreme cold events, the conditions present in fall 2021 and unseasonably warm temperatures in January and February combined to increase the likelihood of damage in some grape varietals and regions.
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The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
» Order now |
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